Cashew Crusted Chicken Recipe

My husband and I thoroughly enjoyed this chicken dish. To enhance its flavor and texture, I made a few adjustments. Firstly, I finely chopped the cashews in a food processor to ensure they adhered well to the chicken. I also tenderized the chicken breasts by pounding them to a thickness of just under half an inch. Additionally, I cooked the chicken on a cooling rack placed over a baking sheet lined with aluminum foil to prevent the underside from becoming soggy.

I substituted orange marmalade for apricot preserves in this recipe as I prefer the orange flavor, and I was pleased with the outcome. I finely chopped cashews in a food processor for the crust and cut the chicken into smaller pieces for quicker cooking. The dish was ready in just 20 minutes and turned out delicious.

Here is the revised version of the review: "Let's give it another shot! I followed the recipe with a few tweaks - I flattened the chicken, cut each breast into two pieces, and crushed cashews from a can for the coating. The sauce was good, but I added extra curry and red pepper for more flavor. I coated the chicken in the mixture by shaking it in a bag with the crushed cashews, which worked well and was less messy. I suggest baking at 350°F to prevent overcooking. The sauce was delicious, not too sweet, but make a little extra as it's a hit!"

Fantastic! I really enjoyed this recipe. I made a few modifications by substituting pecans for cashews, which I finely ground. Additionally, I opted for whole-seed Dijon-style mustard and poured the marmalade mixture over the chicken after baking.

Here is the rewritten review: Very nice recipe. I didn't have apricot preserves, so I substituted with low sugar orange marmalade. Using a small chopper for the cashews, as recommended by someone else, helped them adhere to the chicken better. Next time, I may season the chicken breasts with salt and pepper before coating and baking. I paired this dish with 'easy roasted cauliflower,' and the flavors worked well together with the curry and hint of sweetness in both dishes.

I have used numerous recipes from All Recipes over the years, and most of them have turned out wonderfully. Unfortunately, this particular recipe was a disappointment from the start. The dish lacked any discernible flavor, and the cashews didn't stick well to the chicken. It ended up tasting like plain, flavorless baked chicken. Additionally, the recipe created a significant mess both in the frying pan and the baking dish. Proceed with caution if you decide to give this recipe a try.

The flavors in this dish were delicious, and I appreciated that it was grain-free with a wonderful variety of spices. However, I was disappointed by the lack of crispiness.